Description
This Creamy Italian Chicken Gnocchi Soup is the ultimate comfort food in a bowl. Made with tender shredded chicken, pillowy gnocchi, vibrant vegetables, and a rich, herb-infused creamy broth, it’s an easy one-pot meal that’s perfect for weeknights or cozy weekends. Just like your favorite restaurant version—but even better at home!
Ingredients
- Cooked shredded chicken (rotisserie or leftover)
- Potato gnocchi (store-bought or homemade)
- Carrots, diced
- Celery, diced
- Onion, chopped
- Garlic, minced
- Olive oil or butter
- Chicken broth
- Heavy cream
- Fresh spinach
- All-purpose flour (for thickening)
- Salt and pepper, to taste
- Italian seasoning
- Fresh parsley (optional, for garnish)
- Grated Parmesan cheese (optional, for topping)
Instructions
- In a large pot, heat olive oil or butter over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened.
- Add garlic and cook for 1 more minute.
- Stir in flour to form a light roux, coating the vegetables.
- Slowly pour in chicken broth while whisking to prevent lumps. Bring to a simmer.
- Add shredded chicken and Italian seasoning. Stir in gnocchi and cook 3–5 minutes, until tender and floating.
- Reduce heat. Stir in heavy cream and spinach. Simmer a few more minutes until creamy and well combined.
- Season with salt and pepper to taste.
- Garnish with parsley and Parmesan, if desired. Serve warm.
Notes
- Variations:
- Lighter version: Use half-and-half or whole milk.
- Add mushrooms: Sauté with the veggies.
- Spicy kick: Add red pepper flakes or spicy Italian seasoning.
- Swap greens: Use kale or Swiss chard instead of spinach.
- Gluten-free option: Use GF gnocchi and cornstarch instead of flour.
- Storage/Reheating: Store in an airtight container in the fridge for up to 3 days. Reheat gently over low to medium heat, adding broth as needed to loosen. Avoid boiling to prevent cream from separating.
